Roast Chicken with Creole Stuffing
Total TimePrep: 50 min. Bake: 3 hours
Makes8 servings (8 cups stuffing)
I was afraid of doing a recipe that had not yet been rated but I'm so glad I tried this out. I made this to do something different for our Christmas dinner and it turned out great. The chicken was good and juicy but the star of the dish was the creole rice. The rice could really be a meal in itself and I can see me making just the rice many times over. I doubled the vegetables and seasonings (except the garlic) to use up the onion, green and red pepper but used the recommended amount of rice and one can of diced tomatoes (I only had fire-roasted in the pantry) and it still turned out great. I had frozen cooked shrimp in the freezer for months and was looking for recipes I could use them on. I was afraid that since the shrimp were already cooked that they may dry out when baked but that totally was not the case in this recipe. This recipe is definitely a keeper!